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Banana Bread Scones Recipe

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4 from 10 reviews

These Banana Bread Scones combine the comforting flavors of classic banana bread with a tender, flaky scone texture. Perfectly spiced with cinnamon and nutmeg, and topped with a sweet cinnamon sugar glaze, they make a delightful treat for breakfast or afternoon tea.

Ingredients

Dry Ingredients

  • 1 cup white whole wheat flour
  • 1 1/4 cups all-purpose flour
  • 1/3 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

Wet Ingredients

  • 1/2 cup unsalted butter, cold and cut into pieces
  • 2 ripe bananas, about 1 cup mashed
  • 1 egg, lightly beaten
  • 1 tbsp water (for brushing)

Topping and Glaze

  • 2 tbsp sugar
  • 1/4 tsp cinnamon
  • 1/2 cup confectioner’s sugar
  • 2 tbsp brown sugar
  • 1/2 tsp vanilla extract
  • 2–3 tsp milk

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a baking mat to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the white whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined for an even distribution of flavors and leavening agents.
  3. Incorporate Butter and Wet Ingredients: Cut the cold unsalted butter into the dry mixture using a pastry blender or two forks until the mixture resembles coarse crumbs. Stir in the mashed bananas and lightly beaten egg, mixing just until combined to avoid overworking the dough.
  4. Knead Dough: Turn the sticky dough onto a well-floured surface and knead gently 5-6 times until the dough comes together, developing a tender texture without toughness.
  5. Shape and Top: Form the dough into an 8-inch circle on the floured surface. Brush the top of the dough with water, then mix the sugar and cinnamon for the topping and sprinkle evenly over the surface. Cut the dough into 8 equal wedges and place them on the prepared baking sheet, spaced slightly apart.
  6. Bake: Bake in the preheated oven for 15-18 minutes or until the scones are lightly golden brown, indicating they are cooked through and have a flaky crust. Remove from the oven and transfer to a wire rack to cool completely.
  7. Prepare Glaze and Drizzle: In a small bowl, whisk together confectioner’s sugar, brown sugar, vanilla extract, and 2 teaspoons of milk until smooth. Add an additional teaspoon of milk if a thinner glaze is desired. Drizzle the glaze over the cooled scones for a sweet finishing touch.
  8. Store Leftover Scones: Place any leftover scones in a loosely covered container to maintain their texture and freshness for up to 2 days.

Notes

  • For best results, use ripe bananas as they provide natural sweetness and moisture.
  • Cold butter is essential to achieve the classic flaky texture of scones.
  • Do not overmix the dough to keep the scones tender.
  • The glaze can be adjusted for thickness by varying the milk amount.
  • Store scones at room temperature and consume within 2 days for optimal freshness.

Find it online: https://lauracooks.com/banana-bread-scones-recipe/